The new century cookery book

Roast one of the partridges, bone the other, and pound the meat, freed from sinews and skin, till smooth ; add the raw egg, panade, and veloutee. sauce. Season to taste, and rub through a wire sieve. Bone the cooked partridge when cold, and cut into thin slices. Stamp out some rounds for garnish and eight to ten cutlet shapes ; stamp out some little rounds of white of egg (hard-boiled), of truffle, and of mushroom ; butter eight to ten cutlet moulds, decorate them with the little rounds just referred to, put them on the ice to set, work up the farce, and put a thin layer in each mould ; lay a thin slice of cooked partridge on top, fill up with farce, smooth over with a wet knife (press down well), put them in a saute-pan containing a little hot water, cover with a buttered paper, and cook in a moderately heated oven for twenty minutes. Heat up the financiere ragout in the sauce Madere, add the remaining mushrooms and truffles, left whole or cut in dice, and simmer for a few minutes. Fix the croute of fried bread in the centre of a hot dish, around which put a thin border of mashed potatoes. Turn out the cutlets, dress them neatly on the border of mashed potatoes. Arrange the financiere as a garniture artistically on the croute, pour the sauce round, sprinkle with a little dissolved meat glaze, and serve. 1077. Partridge Hodge-Podge — 1 brace of partridges, % lb., streaky bacon, 2 sheep's kidneys, 6 to 8 sauce oysters (bearded), 1 shallot, 4 potatoes, 1 gill stock, 1 oz. butter, salt, pepper, and cayenne. Procure the partridges ready trimmed for roasting, bone them, and cut the birds into neat pieces. Cut the bacon into slices, skin the kidneys and slice them, peel and chop the shallot, wash, peel, and cut the potatoes into round slices about one eighth of an inch thick. Take a fire-proof tureen, or, failing this, use a large pie dish, butter it well, and fill up with alternate layers of partridge, bacon, kidneys, and oysters ; put at least one layer of potato slices in the centre. Season each layer with pepper and salt and a tiny pinch of cayenne ; sprinkle the chopped shallot over the top. Pour in the stock. Melt the butter ; dip each slice of the potatoes (remaining) in the butter and range them neatly on the top of the contents of the dish. This must be done very neatly ; the slices must overlap each other and must be arranged in rows, so that the surface is completely covered. Pour the remainder of the melted butter over the potatoes. Sprinkle with a few fried bread-crumbs if handy, and cover with a buttered piece of paper. Cook the dish in a moderately heated oven for about two hours. When done remove the buttered paper, sprinkle the top -of the dish with finely-chopped parsley, place it on a flat dish with a folded napkin or dish-paper, and send to table hot. 1078. Pate de Perdreaux (Partridge Pie). — 2 young partridges, | lb. lean veal, % lb. boiled bacon or gammon, 1 gill Soubise ■(No. 232) or onion sauce, 1 oz. butter, 2 hard-boiled eggs, chopped parsley, preserved mushrooms, salt, pepper, and aromatic seasoning. Puff or rough paste for covering.